Courgette Quiche

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COURGETTE QUICHE

 

1 recipe Basic Shortcrust Pastry

2 oz. (50 g) grated Parmesan

2 oz. (50 g) grated Cheddar

½ pint (2,5 dl) sour cream

2 Tbs. chopped chives

2 Tbs. flour

1/8 tsp. cream of tartar

6 Tbs. dry breadcrumbs

1½ to 2 lb. (675 - 900 g) fresh courgettes

2 eggs, separated

salt

fresh-ground black pepper

butter

 

This is a recipe for people who consider food a visual art. First it is

constructed, then it is baked - and it’s a lovely thing. When you bring it

to the table, steaming hot out of the oven, it looks like a fabulous,

double-crust, deep-dish pie. When you slice it into wedges, each one looks

like a stone or brick wall. The first time I served this dish somebody told

me I should have been a mason. (It’s very good to eat too: delicate and

light, not at all like a wall.)

Prepare the pie-crust, combine the two grated cheeses, and add half of the

mixture to the dough. Chill it, press into a 10-inch pie dish, and put it

away to chill again. Mix the rest of the cheese with the breadcrumbs and set

it aside.

Wash the courgettes and cut them into ¼-inch slices, trying to make the

slices as even in width as possible. Drop them into a pan of boiling, salted

water for 5 minutes and drain.

Beat together the egg yolks and the sour cream; add the chives, flour, salt,

and pepper. Beat the egg whites with the cream of tartar until they are

stiff but not dry, and fold them into the sour cream mixture.

Arrange a layer of courgette slices on the bottom of the pie crust, placing

them edge to edge, and cover with a small amount of the sour cream mixture.

Continue these layers, making two or three more, until it is all used up,

and cover the top with the sour cream mixture. Sprinkle over it the cheese

and breadcrumb mixture, dot with little slivers of butter; bake for 10

minutes in a 450 ºF (230 ºC) oven (gas 8), then turn it down to 325 ºF (170

ºC) , gas 3, and bake for 40 minutes more.

 

6 to 8 servings

 

course : vegetarian dish

 

source : The Vegetarian Epicure / Anna Thomas

 

 

 

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